RICOTTA CHEESE GNOCCHI
You think you know what gnocchi are: small, fork-tine-indented potato dumplings served with pesto or tomato sauce. They're starchy, thick and filling, and rarely made well enough at home to justify the work. But gnocchi don't have to be only that. "Gnocco" translates literally as "lump" (nice, huh?) and is a colloquial word for dumpling; gnocchi can be made out of semolina, cornmeal, spinach, even bread crumbs. One of my favorites: ricotta gnocchi, which is just as authentic as its potato relative, but lighter in texture and much easier to make.
Provided by Mark Bittman
Categories dinner, project, appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Combine the ricotta, eggs and Parmesan in a large bowl, along with some salt and pepper. Add about 1/2 cup flour and stir; add more flour until the mixture forms a very sticky dough. Scoop up a spoonful of dough and boil it to make sure it will hold its shape; if it does not, stir in a bit more flour.
- Put the butter in a large skillet over medium heat. When it melts and turns a nutty brown color, add the sage. While it fries, drop the ricotta mixture by the rounded tablespoon into the boiling water, working in batches of six or so at a time so as not to overload the pot.
- When the gnocchi rise to the surface, remove with a slotted spoon and transfer to the skillet. When all the gnocchi are done, toss, taste and adjust the seasoning, and serve immediately.
Nutrition Facts : @context http, Calories 419, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 24 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 14 grams, Sodium 564 milligrams, Sugar 6 grams, TransFat 0 grams
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Georges Abi Azar
[email protected]I've been making these gnocchi for years and they're always a hit! I love that they're so versatile and can be served with any type of sauce.
AngelaChan Bg
[email protected]I'm a professional chef and I can say that these gnocchi are top-notch! I highly recommend this recipe.
Dorenda Boshra
[email protected]These gnocchi were a bit too time-consuming to make. I think I'll try a different recipe next time.
Allison Smith
[email protected]I made these gnocchi with a pesto sauce and they were amazing! I highly recommend trying this recipe.
Cutie Poi
[email protected]These gnocchi were a bit too salty for my taste. I think I'll use less salt next time.
you joking mate!
[email protected]I'm allergic to ricotta cheese, so I made these gnocchi with cottage cheese instead. They were still delicious!
Sneha Basnet
[email protected]These gnocchi were a bit bland. I think I'll add more spices next time.
ani euashvili
[email protected]I made these gnocchi for a party and they were a huge hit! Everyone loved them.
Yohan Dilukshan
[email protected]These gnocchi were easy to make and turned out great! I used a store-bought sauce and they were still delicious.
Mtalii Adventures
[email protected]I'm not a huge fan of gnocchi, but these were actually really good! The ricotta cheese made them light and fluffy, and the sauce was delicious.
Shuaibu Barnabas
[email protected]These gnocchi were a bit too dense for my taste. I think I'll try using less ricotta cheese next time.
Aashik Yadav
[email protected]I've made these gnocchi twice now and they're always a hit! They're so easy to make and they taste great. I love that they're made with ricotta cheese, which gives them a light and fluffy texture.
Alex Thebest
[email protected]These gnocchi were amazing! I made them for my family and they loved them. The texture was perfect and the flavor was delicious. I will definitely be making these again.